Sometimes used as a healthy substitute for long strands of pasta, spaghetti squash combines with chicken and mushrooms to make a delicious tomato-based casserole recipe.
Heat oven to 350°F.
Cut squash in half lengthwise. Scoop out seeds with a spoon and discard. Place squash halves, cut-side down, in a 13 x 9 x 2-inch baking dish and add 1/2 cup water. Cover tightly with foil; bake at 350°F for 50 to 60 minutes, until tender.
While squash is baking, make sauce. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; sauté 5 minutes, stirring often. Stir in tomatoes, chicken, salt and red pepper flakes. Cook 6 minutes, uncovered, over medium heat, stirring, until chicken reaches 160°F on an instant-read thermometer. Tear basil into bite-size pieces; stir into sauce.
To serve, carefully remove cooked squash from baking dish and shred with a fork into strands. Place in a large bowl. Divide among plates and top with chicken mixture. Sprinkle with cheese and serve.